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I never have used anything but lemon juice. But wine making is all about having fun and experimenting with different stuff so have fun and give the acid blend or what ever acid you might think will work. I just bottled a batch of 75% Raspberry and 25% Strawberry and even though it's pretty young...

Been making Dave's recipe sense 2013 and always stay true to the Chems. as Dave lists them and the wine turns out perfect every time except DualFine or an equivalent is my go to fining agent. Sparkaloid works but I don't care for the whispy things from it that is in the bottle or what ever they...

We never was able go acquire a a taste for dry wine of any kind. But somewhere in this Thread there are a few folks that said they liked the D.B. dry. I would suggest trying it dry after it clears to see if you like it. Danger Dave's recipe I believe calls for 4.5 c. of sugar and comes out to...

Yes we have drank the Dragon Blood right after bottling but we think it starts to get real good on the 3rd and 4th month. Just Back sweetened a Peach variation this morning at 42 days old. I figure by Christmas the wine should be very good. We got the peaches from an orchard from a near by town...

I have used gloves and bare hands after rinsing in K meta solution and usually now just my bare hands. And I squeeze that bag good till the ferment is at it's end. Made 2 batches of Peach that we bought from a local orchard a few miles north of here and they turned out just wonderful. This was...

If the mixed fruit you described is Wally World's Great Value brand I have 2 of the 4# bags along with a big bottle of Juicy Juice Apple Peach that is going to dry in the fermenter now. I meant to put a few bananas in the bag but forgot this time. This tropical version turns out great and is a...

I just peel the bananas and add to the ferment bag. The only other yeast we use because it works so well is Red Star Premier Curvee' but if you want to try 71B by all means try it. This is a great recipe to experiment with. But we always keep in mind that Dave's recipe is pretty much full proof...

Your comments are perfectly normal. Just before and after bottling DB is what some call green at this point. Drinkable yes but needs 2-3 months of aging to help bring out a little sweeter and fruitier taste. I have used a few ripe bananas to help with the body. A couple times a year we use 9...

We all understand everyone's taste is different. So I believe Dave recommended 2-6 cups of sugar to a 6 gallon batch. He also stated he used 3/4 cup per gallon which I believe comes out to 4.5 cups per 6 gallon batch. We add 4.5 - 5 cups to every batch because it is the taste we prefer. Sense...

Yes we have used it in making peach, raspberry and blueberry variations. We add to the ferment along with the bag full of fruit we are using. It's been working out really well. Will

Sounds like your ferment is going just fine. You don't have to add any extra chems. If you followed Dave's recipe it's pretty much full proof. What you smell is pretty normal. It will go away when your ferment is finished. Will

Yep that's good ole Dragon Blood. It has a strange effect on the non wine drinkers. Lol Will

This has been one of my more enjoyable hobbies. To be able to make a wine with different types of fruits and make it as sweet or dry as we want is really rewarding. Even my wife enjoys helping out. The peach wine we make from peaches from an orchard in Utica, Oh. has turned out fantastic. We...

Your must should be fine till you can add your yeast. Will

Without seeing a pic of the carboy I am thinking you should add some white zin. or Moscato but I have had my wine down from a inch or more from the neck and it was just fine. I want to say that time would play in here. Would rack soon after the wine is good and clear. Someone else may have a...

We usually use organic sugar from our local amish store which is a very light brown color. It's not brown sugar that is used in baking. And we have also used regular cane sugar also. 4.5 - 5 cups of sugar to a 6 gal. batch is what we use. Will

After back sweetening we always wait 7-10 days and it should clear back up. Will

Well I'm thinking that something like Welches 100% White Grape Peach juice to help bring down some of that alcohol and adding some sugar to get the desired sweetness you like. Will

It was recommended to me a couple of years ago to first try a search engine. I use duckduckgo.com but any one will work. Many times the search would lead me to the wine talk web site. Will